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oven roasted chicken stock
Place the bones, skin, meat, veggies, spices and vinegar in the crock pot.
Add clean water to 1 inch from top of pot, or lower if using less bones. Aprox 4 quarts of water.
Turn crock pot on low and let bubble away for 24 hours or so. the smell of chickeny goodness will drive you and your cat insane.
Strain the liquid from the mushy solids using a fine filter cloth or several layers of cheese cloth into a large bowl.
Discard all bones, veggies etc. as all their flavor has been sucked out of them, although the cat may want to make sure. i use a 2-strainer
system, first a metal pasta strainer sitting in another strainer lined with filter cloth. the first catches big chunks and keeps it from clogging up
the cloth.
You can clarify the stock if desired by pouring into a pan and bring to a boil, turn off flame and drop in one or two egg whites and crushed egg shells and then straining. it removes sediment. you don't have to do this though, it will just be cloudier looking stock if you don't.
Pour stock into jars for storage in the refrigerator, or into ice cube trays to freeze, or measure out 1 cup and pour into plastic storage
containers to freeze 1-cup bricks that can be stored in ziplock freezer bags.
The recipe is a bit condensed, and especially if you add more bones. If you add more bones to make it extra strong, also add more veggies for balance.
I use 5 or 6 ice cube size pieces for a package of ramen soup, add some real spices and toss that poison packet they give you. the roasted chicken stock is so rich it makes anything you cook with it better.
